Blackened Shrimp Tacos

Name: Blackened Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound large shrimp (peeled, deveined, tails on or off); 3 tablespoon olive oil (extra virgin); 2 teaspoon blackening seasoning; 12 corn tortillas; 2 package jasmine rice (microwaveable); 0.5 cup fresh cilantro (chopped); 3 tablespoon lime juice; 1 can black beans (rinsed and drained); 1 cup corn kernels; 0.5 cup red bell pepper (diced); 0.25 cup red onion (finely chopped); 1 teaspoon ground cumin; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.5 cup sour cream; 0.25 cup guacamole (prepared)

Spicy, seasoned shrimp quickly seared to perfection, served in warm corn tortillas with a refreshing black bean salad and creamy lime crema for a dynamic weeknight meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $6.25/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein
High-Fiber

Ingredients

1.5 pound large shrimp (peeled, deveined, tails on or off)
3 tablespoon olive oil (extra virgin)
2 teaspoon blackening seasoning
12 corn tortillas
2 package jasmine rice (microwaveable)
0.5 cup fresh cilantro (chopped)
3 tablespoon lime juice
1 can black beans (rinsed and drained)
1 cup corn kernels
0.5 cup red bell pepper (diced)
0.25 cup red onion (finely chopped)
1 teaspoon ground cumin
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
0.5 cup sour cream
0.25 cup guacamole (prepared)

Instructions

Pat the large shrimp dry and toss with 1 tablespoon olive oil and 2 teaspoons blackening seasoning until evenly coated.
Heat a large non-stick skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque.
While shrimp cooks, prepare the black bean salad: In a medium bowl, combine the rinsed and drained black beans, corn kernels, diced red bell pepper, and finely chopped red onion.
In a small bowl, whisk together 2 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper for the black bean salad dressing. Pour over the black bean mixture and toss to combine.
In another small bowl, combine 1/2 cup sour cream and 1 tablespoon lime juice to make the lime crema. Set aside.
Cook the microwaveable jasmine rice according to package directions. Once cooked, stir in 1/2 cup chopped fresh cilantro and 2 tablespoons lime juice. Gently mix.
Warm the corn tortillas according to package instructions (microwave, dry skillet, or oven).
Serve the blackened shrimp in the warm tortillas, topped with prepared guacamole, a drizzle of lime crema, and extra fresh cilantro if desired. Serve alongside the cilantro lime rice and black bean salad.

Notes

Leftovers can be stored separately and reassembled for lunch the next day. Adjust the amount of blackening seasoning to control the spice level.

Nutrition (per serving)

Calories: 550
Protein: 38.2 g
Carbohydrates: 57.5 g
Fat: 19.3 g
Fiber: 8 g
Sodium: 780 mg
Saturated Fat: 5.7 g
Sugar: 3.1 g
Cholesterol: 180 mg